Baked Mexican Mac and Cheese
Servings: 8
Calories: 659kcal
MEXICAN MAC AND CHEESE can't be beat! No need to fool with a tricky cheese sauce when you have this secret ingredient making things extra creamy and delicious. Spicy sausage and green chiles make this baked macaroni and cheese recipe soooo tasty!
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Ingredients
- 1 lb dried rigatoni pasta
- 1 tablespoon olive oil
- 16 ounces pork sausage
- ½ large onion chopped
- 1 ounce Taco Seasoning Click for Homemade Recipe!
- 1 4.5 ounce can chopped green chiles, undrained
- 16 ounces salsa verde
- 16 ounces 2 bags Shredded Mexican Blend Cheese
- Diced cherry tomatoes and fresh cilantro for garnish
Instructions
- Preheat oven to 350F. Spray a 9x13 baking dish with nonstick spray or line with foil and set aside.
- In a large pot of salted water, cook pasta according to package instructions.
- While pasta is cooking, prepare the sausage.
- In a large skillet, heat oil over medium/high heat. Add in sausage and onion, crumbling the sausage while it cooks. When the sausage is almost cooked, add in the taco seasoning and green chiles.
- Once sausage is fully cooked, remove from heat and stir in the salsa verde. Set aside.
- Once pasta is al dente, drain and return to the pot. Pour in the sausage mixture and stir to combine.
- Pour half of the pasta/sausage mixture into the baking dish and top with 8 ounces of cheese. Cover with the remaining pasta/sausage mixture and then finally top with the second 8 ounces of cheese. No need to stir.
- Bake for 30-35 minutes or until fully melted and bubbly.
- Top with diced tomatoes and fresh cilantro.
- Enjoy!
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Nutrition
Calories: 659kcal | Carbohydrates: 48g | Protein: 30g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 1197mg | Potassium: 465mg | Fiber: 2g | Sugar: 5g | Vitamin A: 995IU | Vitamin C: 8.5mg | Calcium: 433mg | Iron: 2mg